Good for brunch, entertaining or perhaps a fast snack, these easy but scrumptious cottage cheese fritters may be whipped up in a flash.


500g floury potatoes; peeled and cubed

50g butter

500g cottage cheese

2 medium eggs

2 tbsp dill; chopped

2 tbsp flat-leaf parsley; chopped

2 tbsp chives; chopped

100g plain flour

2 tbsp sunflower oil

250ml bitter cream

50g child leaf salad

15g micro-cress


freshly floor black pepper


Step 1.

Boil the potatoes in salted water for 10 minutes or till tender to the purpose of a knife. Drain nicely, add 1 tbsp of butter and mash with a potato masher. 

Step 2. 

Add the cottage cheese, eggs and 1 1/2 tbsp of every of the herbs and blend collectively. Add salt and pepper to style, then add half of the flour and knead flippantly.

Step 3. 

Divide the dough into twelve items, form into patties and mud with the remainder of the flour.

Step 4. 

Warmth 1 tbsp oil and a knob of butter in a big frying pan. Fry the primary 4 patties for two minutes or till golden brown beneath. Fastidiously flip them over and prepare dinner for an additional 2 minutes or till golden brown throughout and piping sizzling within the centre. Preserve them heat in a low oven whilst you prepare dinner the opposite two batches, including extra oil and butter as obligatory.

Step 5. 

Whereas the fritters are frying, stir the remainder of the herbs into the soured cream and season with salt and pepper to make a sauce.

Step 6.

Serve the fritters with the herbed bitter cream and a child leaf salad on the facet. Garnish with micro-cress and loads of freshly floor black pepper.

Makes 12 fritters.

See also  Pumpkin and feta frittata